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Ode to Tomatoes | Panna cotta, confit, crisp, consommé and gelée, pommery mustard ice cream by chef Vicky Lau. - See more at: http://theartofplating.com/editorial/qa-vicky-lau-on-the-harmony-of-food-art/#sthash.wtVto9i5.dpuf

"Ode to Tomatoes." Confit, consommé and gelée of heirloom cherry tomatoes-- paired with vanilla panna cotta, almond crisp, scoop of Pommery Brut Royal champagne ice cream.

Cured Salmon With Oyster Panna Cotta Crab Avruga Caviar Avocadocrme Frache | Recipes | Recipes | Food Arts

Cured salmon with oyster panna cotta crab Avruga Caviar avocadocrème Frache - Food Arts !

Apple and fennel dumplings, foamed wood sorrel, and black lace elderflower by @adelasterfoodtextures #TheArtOfPlating

Scandinavian dumplings of apple and fennel foamed wood sorrel and black lace elderflower. Dish by by tastefullyartistic

Food Plating ~ ? Skuwandi (plated desserts)

Elegant Presentation - Take a moment to dress.Shrimp and avocado never looked more appetizing.

By @restaurantdaniel "Red Mullet Confit with Saffron, Eggplant Beignet, Eucalyptus, Tahini emulsion & Thai Basil." @signebirck

By "Red Mullet Confit with Saffron, Eggplant Beignet, Eucalyptus, Tahini emulsion & Thai Basil.

Egg, Malheur (beer), chocolate, Dulcey (blonde chocolate), eggnog, brittle, celery, and granny smith by chef Sven Elverfeld. © Götz Wrage/The Ritz-Carlton Wolfsburg - See more at: http://theartofplating.com/gallery/?home=1&link=post-376#gallery55811

Malheur egg, Dulcey (caramel chocolate), brittle, celery, and granny smith apple by chef Sven Elverfeld. Gotz Wrage/The Ritz Carlton Wolfsburg

Pork Vindaloo | FOUR Magazine

A stylish curry recipe for the weekend for you all to try, from Gaggan Anand of Restaurant Gaggan in Bangkok, Thailand.

ocean-im-hotel-vila-vita. #plating #presentation

Can't be sure if this is something you eat as opposed to wearing but it sure is lovely